I had every intention of writing a post about running tonight, but after staring at the computer screen for an hour, I decided it was best to move on.
Running reflections will be shared in another post because right now, I’m having a heck of a time expressing my thoughts. I know what I want to say, but I’m just not sure how to say it at this point.
Soooooooo, tonight’s post will instead be sponsored by these.
Lotsa greens.
Anyone know what kind?
This is a large bunch of collard greens.
Found at my local roadside veggie stop.
Along with…
okra, potatoes,
watermelon, peaches, plums, and muscadine grapes
For the mere price of $14!
Let’s just say, I haven’t been to a grocery store (besides Trader Joe’s) since discovering this produce stand.
Shall we admire the beauty of these fruits?
Muscadine grapes. I’d never had them before. The taste was soft and sweet on the inside, while the outside was tough and tart.
Plums
A perfectly ripe watermelon. Not sure how to find a good melon? Check out this comprehensive article on watermelon selection.
local peaches
Most adorable peach I ever did see.
But I digress.
What does a lone girl do with all these greens?
First, she makes spicy collards.
Then she makes collard green chips.
Not For the Faint of Heart Spicy Collards
Ingredients:
- 1 TBSP olive oil
- 2 large bunches collard greens*
- 1 jalapeño pepper chopped
- 1 cayenne pepper
- 3 TBSP pimentos chopped
- 1 tsp. onion powder
- pinch Himalayan sea salt
- 1 TBSP chopped, fresh garlic
- 1 cup corn
* When I refer to a “bunch” of collards, I mean this.
The collards I purchased contained 3 bunches.
Directions:
- Cut Collards into strips. Discard stalks.
You may be wondering, “but shouldn’t I save those stalks so I can juice them?” Orrrrrr maybe you’re not. Perhaps only I would think such thoughts. (FYI-DON’T DO IT! Collards do not a tasty veggie juice make!)
- Chop garlic, jalapeños, and cayenne peppers. Simmer in a large pot with olive oil on medium heat until garlic becomes fragrant.
- Add chopped collard greens, pimentos, and onion powder to pot. Turn heat to high. Constantly stir the greens until just wilted.
- Add corn to greens and stir until corn is heated through.
- Serve as a side dish.
Collard Green Chips
Directions:
- Preheat oven to 350 degrees and lightly coat a baking pan with olive oil.
- Wash collards. Remove the leaves from the stem and place them on the cookie sheet.
- Sprinkle collards with desired seasoning. (sea salt and garlic always works well)
- Bake until the edges are brown, approximately 10 to 15 minutes.
It doesn’t matter what greens you make “chips” out of! Each variety I’ve tried has been crisp and flavorful.
If you’re interested, here are the links to the kale chips and mustard green chips I’ve made in the past:
Expect yet another variety of “chip” to be featured on the blog in the near future. 
***
Question: Where do you all buy your veggies? Grocery store? Farmer’s market? CSA?
I am in looooove with my side-of-the-road produce stand! I pick up new produce once a week, and I supplement with regular grocery store shopping once a month or so.
Omfg that is a ton of greens! You need to cook for me! I’m all up on chocolate lately…my monthly friend better be on it’s way! Tmi! Anyways I wanted a darn running reflection post..you tease me once again! And I’m buying tonza peaches too! Gotta enjoy them before they are gone for the year! Anyways I just buy from the grocery store since my lame azzzzzz town doesn’t have a farmers market or csa
wow, that is a huge bunch of greens!
and i usually get my produce from the local farms in my town…or the grocery store when i have to.
I stop by a farmer’s market when I can but most of my fruits/veggies come from the store. Sometimes the market is just so much more expensive too!
Those are some large greens!
I don’t like my answer to your question, but it’s the grocery store. I should go to farmer’s markets, i know. I’m sure it tastes much better and is probably cheaper too.
That produce looks amazing, where is this roadside stand?
Wow.. I definitely would not have purchased the collards bc the sheer size of them intimidates me! I purchase my veggies from the grocery store. I would like to participate in a CSA in the future when Bri gets back!
Oh my goodness! HAHA That is a lotttta greens!
we buy ours at the grocery store. those greens are huge!
I’m so ashamed to admit this, but this summer I didn’t go to ONE farmer’s market!! Yeah, shame on me, I know. I have been buying a lot of local produce at Giant Eagle, where I work…does that count?! Yikes. But the selection isn’t quite the same as a farmer’s market. I want those collard greens!!! Yum. I am a huge fan of mustard greens, collard greens, kale, etc. and your spicy collard greens sound fabulous!! I wonder if Nick would eat these?? He may! thanks for the inspiration.
Haha huge collard greens!!
I source my veggies from all 3 vendors: CSA, farmer’s market, and the grocery store.
i do my shopping at the nearest grocery store. we don’t have a car and since i live downtown, the neareset farmer’s market isn’t exactly within walking distance
but if i had that same produce stand nearby, i would definitely hit that up! wow, what a deal you got!
I grew up HATING collards. My mom always cooked them with onions and the smell made me gag. Then I grew up and became a veggie lover and gave collards a chance. I’m still nervous about making my own big pot because I feel like it will take me forever to eat them, but I like your recipes.
I normally get my produce either from the garden or the grocery store. When I lived close the farmers market, I would go there. Most of the time I end up buying because of convenience rather than values. I hardly ever have cash, so that keeps me from buying stuff from the side of the road.
I love collards and just tried this time year for the first time! I figure since I am living in the south now I need to learn how to make them but have been looking for other ways also and will definitely be trying this soon.
I get about 80% of my produce at the fruit stand and the other at the grocery store (usually stuff I forgot to buy at my hippie fruit stand people or stuff they dont offer)
This sounds so good! I just got some Himalayan pink salt, HimalaSalt, from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I’ll try it out in this recipe. Thanks for sharing!
[...] Collard Green Chips and Healthy Spicy Collards | Lily’s Health PadSep 29, 2010 … 14 Responses to “Collards, 2 Ways”. Diana@mymarblerye.com says: September 29, 2010 at 9:29 pm. Omfg that is a ton of greens! … [...]